Sunday, January 26, 2014

homemade soy milk

I have been craving everything Chinese as of late, and this was one of them. Nothing beats homemade do jiang!

homemade soy milk
makes 6 quarts (24 cups)
 
1 1/2 lbs  soybeans
7 quarts (6 1/2 liter) water
Sugar, to taste

Rinse the soybeans thoroughly with water and soak them overnight with water. The next day, discard the water and rinse the soybeans a few times. If you want, remove the soybean skins as much as you can (I roll them through my hands and pick out any skins that are already or starting to come off). Drain and set aside.

In a blender, add the soy beans (in batches). Add some water to the soybeans and blend well. Transfer the blended soybeans and water into a big 8-quart stock pot. Repeat the same until all soybeans are blended.

Bring the soybean mixture to boil on medium height. Stir occasionally to avoid the soybeans from sticking to the bottom of the pot. As soon as it boils, lower the heat to medium-low and skim the foam off the top of the liquid. Continue to simmer for about 30 – 45 minutes or until the soy milk reduces to your desired consistency.

Turn off the heat once the soy milk is done. Use a cheese cloth or paper or cloth coffee filter to filter out the soybean residue. Squeeze the residue and make sure that all soy milk is fully extracted. Discard the residue. Add sugar to taste before serving the soy milk (I used about 1/2 - 3/4 cup).

P.S. the leftover soy bean pulp can be used to make soy flour (if you have loads of time), which is also gluten free.

Saturday, January 25, 2014

mostly vegetarian irish stew

Vegetarian Guinness Stew

serves 6
1 tablespoon olive oil
3 celery stalks
3 small onions
1 pound button mushrooms, cleaned
3 pounds russett potatoes, peeled
3 large carrots, peeled
1 tablespoon flour
One 11.2-ounce bottle of Guinness*
1 teaspoon mustard
1 tablespoon concentrated broth base (I used some leftover chicken drippings we had in the freezer)
2 tablespoons tomato paste
1 bay leaf
1 teaspoon black pepper
1 teaspoon paprika
1 1/2 tsp dried thyme
4 cups water
2 teaspoons sugar
2 teaspoons salt
*I just used a regular beer instead, but next time if I had the energy or foresight, would opt to use some real Guinness. I ended up adding some sherry at the end, just to put more flavor/depth to it. 
Finely chop celery, 2 of the onions and 4 mushrooms. Heat olive oil in a large soup pot and add chopped vegetables. Cook until softened and beginning to brown, about 10 minutes.
Meanwhile, chop the remaining onion, potatoes, mushrooms and carrots into large chunks. Set aside.
Add flour to the softened mixture and stir to coat. Cook for 2 minutes. Pour in Guinness and scrape up any browned bits from the bottom of the pan. Add the remaining ingredients and bring to a boil. Reduce heat and simmer uncovered for 20 mins. Stir in mushrooms and continue to simmer until all vegetables are fork-tender, another 25 minutes. Add any extra salt and pepper to taste. 

spatchcocked chicken

After having done it once, I will never cook a whole chicken any other way. If I had a big enough roasting pan/oven, I would cook every Thanksgiving turkey this way too. There really is no better way to cook a whole bird - every inch of skin gets golden brown and crispy, the breast is always moist; every part of the bird is tasty and succulent. And, it takes less time than roasting an entire bird, on top of creating less of a mess. 



spatchcocked chicken
makes 4 servings

1 whole chicken (3 1/2 - 4 lbs)
2 tsp salt
2 tsp curry powder
1/2 tsp paprika
1 tbsp olive oil

Preheat oven to 450 degrees. 

Combine salt, curry powder, paprika and olive oil into a paste. 

Turn the bird breast side down. Using the shears or scissors, cut on either side of the backbone to remove it (see pic). If you've never spatchcocked a chicken before, I recommend watching this video tutorial first. You can freeze the backbone for use in a stock later on.



Pull the bird open wider and note the white section of sternum bone/cartilage in the center of the breast. With a sharp knife cut a deep notch in the top of it--you'll feel the soft spot--then press on the breast to flatten it.

Working in a rimmed sheet pan, smear half of the paste all over the flesh side of the chicken, then flip the bird over so that the skin side is up, and arrange the legs so that they look knock-kneed (see the cooked photo at the top). Smear the rest of the paste all over the skin.

Roast the chicken in the middle of a preheated 450°F oven until it registers 165°F on an instant-read thermometer inserted in the thickest part of the thigh and the breast, which takes about 35 to 40 minutes.

Let the roast rest for 10 to 15 minutes before serving it. The resting time is crucial to let the juices seep from the surface back into the interior of the meat.


Monday, January 13, 2014

jerusalem pasta

I came across this recipe on Orangette, and was drawn in by its inclusion of so many wonderful things -- pine nuts, feta, Greek yogurt, basil! I didn't know it at the time, but it's from the Jerusalem cookbook, which apparently is taking the world over by storm. I read an article about how groundbreaking this book is - people are actually cooking through every recipe in this book, something which hasn't really been done since Julia Child's Mastering the art of French Cooking, which came out like... 50!? years ago! And, after having made this recipe, I must say I believe all the hype. This was amazingly delicious, a friend commented that they had never tasted anything so flavorful, and each component really popped. And, this is one of those dishes which happens to also be vegetarian, yet non-vegetarians people won't even notice/mind.

jerusalem pasta
makes 6 servings

2 ½ cups (500 g) whole-milk Greek yogurt
2/3 cup (150 ml) olive oil
2 medium cloves garlic, crushed or pressed
1 pound (500 g) fresh or thawed frozen peas
Kosher salt
1 pound (500 g) pasta shapes of your liking
Scant ½ cup (60 g) pine nuts
2 teaspoons Turkish or Syrian chile flakes, or red pepper flakes
1 2/3 cups (40 g) basil leaves, coarsely torn
8 ounces (240 g) feta cheese, coarsely crumbled

In the bowl of a food processor, combine the yogurt, 6 tablespoons (90 ml) of the olive oil, the garlic, and 2/3 cup (100 g) of the peas. Process to a uniform pale green sauce, and transfer to a large mixing bowl.

Bring a large pot of water to a boil, and salt it until tastes like pleasantly salty seawater. Add the pasta, and cook until it is al dente. While the pasta cooks, warm the remaining olive oil in a small frying pan over medium heat. Add the pine nuts and chile flakes, and cook for 4 minutes, or until the pine nuts are golden and the oil is deep red. Also, warm the remaining peas in some boiling water (you could scoop out a bit of the pasta water for this); then drain.

Drain the cooked pasta into a colander, and shake it well to get rid of excess water that may have settled into the pasta’s crevices. Add the pasta gradually to the yogurt sauce; adding it all at once may cause the yogurt to separate. Add the warm peas, the basil, feta, and 1 teaspoon kosher salt. Toss gently. Serve immediately, with pine nuts and chile oil spooned over each serving.

moroccan carrot salad

A very unique and different dish for when you're bored and want something out of the ordinary. 

makes 5-6 servings

1 lb carrots, coarsely grated or sliced 
1/4 cup extra virgin olive oil
3-4 tablespoons lemon juice
1/4 cup chopped fresh cilantro
2-4 cloves garlic, minced
1 tsp ground cumin
1/4 tsp ground cinnamon
1 tsp paprika
pinch of salt
1/2 tsp harissa (NW African chili paste) or cayenne -- optional

In a large bowl, mix together all the ingredients. Cover and let marinate in the refrigerator for at least 2 hours or up to 2 days to allow the flavors to meld and permeate the carrots. Served chilled or at room temperature.

homemade ginger ale

refreshing and delicious. perfect for a summer party.

homemade ginger ale
makes 1.5 cups syrup (enough for 4-6 drinks)

1.5 cups chopped, peeled ginger (7 oz)
2 cups water
1/4 - 1/2 cup sugar (optional)
1 quart chilled seltzer
3 tbsp fresh lime juice

Make syrup: 
Cook ginger in water in a small saucepan at a low simmer, partially covered, 45 minutes. Remove from heat and let steep, covered, 20 minutes.

Strain mixture through a sieve into a bowl, pressing on ginger and then discarding. Return liquid to saucepan and add sugar and a pinch of salt, then heat over medium heat, stirring, until sugar has dissolved. Chill syrup in a covered jar until cold.

Assemble drinks:
Mix ginger syrup with seltzer and lime juice (start with 1/4 cup syrup and 1 1/2 teaspoons lime juice per 3/4 cup seltzer, then adjust to taste).

kale salad with freshly shaved parmesan

Everyone is crazy about kale so this is a perfect dish to share with others, plus the freshly shaved parmesan is oh-so-good on this salad.

makes 12 servings

juice of 1 lemon
1/2 shallot, chopped
1 tsp honey
1/2 tsp salt
2 small bunches kale, stems removed and shredded or finely chopped
2 tbsp extra virgin olive oil
1/3 cup sliced almonds or pine nuts
1/2 cup pomegranate seeds or dried cranberries (original recipe uses dates)
2 1/2 oz parmesan, shaved with a peeler

In a bowl, whisk juice, shallot, honey, and salt. Add kale; toss well. Let sit 20 minutes. Mix in oil. Refrigerate for up to 1 day, or serve immediately. In a dry pan, toast almonds over medium heat, tossing constantly, until color deepens, 1 to 2 minutes (sometimes I skip this part). Add almonds, berries and Parmesan to kale; serve.

potato mushroom gratin

I made this last Thanksgiving, and it was AWESOME!

makes 8-10 servings

1/4 cup olive oil
4 cups finely chopped leeks (white/pale green parts only; about 3 large)
1 1/2 lbs assorted mushrooms, about 10 cups (such as crimini, shiitake), chopped
2 garlic cloves, minced
3 lbs Yukon Gold potatoes, peeled, cut into 1/8 inch thick slices
2 cups heavy whipping cream
1 tsp salt
1/2 tsp freshly ground black pepper
1 cup coarsely grated gruyere cheese

Heat 1/4 cup oil in large skillet over medium-high heat. Add leeks; sauté until soft and lightly browned, 10 to 12 minutes. Add mushrooms, sprinkle with salt and pepper, and sauté until soft and liquid evaporates, 7 to 8 minutes. Add garlic; sauté 1 minute. Season with salt and pepper. Set aside. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.

Preheat oven to 375°F. Pat potato slices dry with kitchen towel. Combine cream, 1 teaspoon salt, and 1/2 teaspoon pepper in large pot. Add potatoes. Bring to boil; reduce heat to medium and simmer, covered, 10 minutes, stirring occasionally. Remove lid; simmer until cream is reduced by about half and potatoes are partially cooked, stirring often and watching closely to prevent mixture from burning, about 3 minutes. Season with salt and pepper.

Brush 13 x 9 x 2-inch glass or ceramic baking dish with oil. Transfer half of potato mixture to dish, spreading out in even layer. Spoon mushroom mixture over in even layer. Spoon remaining potato mixture over, spreading in even layer. Sprinkle cheese over. Cover with foil, tenting in center to prevent cheese from sticking to foil. Bake 30 minutes. Uncover; bake until potatoes are tender and top is brown, 20 to 25 minutes longer. Let rest 10 minutes before serving.

peach cream layer cake

Our school secretary made this for us to celebrate my getting engaged (this was awhile ago) and aside from it being made in my honor, this is one of those desserts you have once and always remember. A year later, I finally asked her for the recipe. After many attempts, her recipe has never quite turned out for me, so I've tweaked it a little to resemble hers more closely and I think the finished product is just as good!

If you're making and serving immediately, you won't need to add gelatin to your whipped cream (so you can skip all the gelatin steps). If you're making this and want the frosting on your cake to hold for a few hours (or just want to make sure any leftovers have fluffy, non-melted whipped cream), you'll need to add the gelatin. Basically, decide if you want your whipped cream to be stabilized or not.

peach cream layer short cake

For Cake Batter
2 cups flour
2 tsp baking powder
1/2 tsp salt
6 large eggs
2 cups sugar
2/3 cup water, lukewarm
2 tsp vanilla

For Sweetened Whipped Cream
2 cups chilled  heavy cream
2 tsp unflavored gelatin (optional)
1/2 cup confectioners sugar
2 drops vanilla extract

Fruit
canned/frozen peaches, drained/thawed OR sliced fresh strawberries. (I usually chop my fruit for the filling in between the layers)

To Make Layer Cakes:

Heat oven to 375 degrees.

Grease two 9" round spring form pans and line bottom of pans with greased parchment or wax paper. 

Blend flour, baking powder, and salt. Set aside. 

Beat eggs in small mixer bowl until very thick and lemon-colored. 

Pour beaten eggs into large bowl and gradually beat in sugar. 

Blend in water and vanilla, on low speed.

Slowly mix in dry ingredients (low speed) until batter is smooth. 

Pour into pans and bake 12-15 mins. 

Loosen edges and immediately turn upside down on towel sprinkled with confectioners sugar. 

Remove paper. Trim off stiff edges. 

Cool completely, then fruit and shipped cream between layers and frost with remaining whipped cream. 

To Make Whipped Cream Frosting

Chill deep bowl and beaters in refrigerator for at least 30 mins. 

Sprinkle 2 tbsp gelatin  into 3/4 cup cold water and let sit for 5 mins. 

Microwave gelatin for 3 mins, stirring after each minute. Remove and let stand at room temp for 10 mins (cooled)

Whip 2 cups cream in large bowl until soft peaks form. 

Add in 1/2 cup confectioners sugar, 1 tsp vanilla extract and gelatin. Beat until stiff peaks form. 


roasted lamb breast

Our local grocery often sells lamb breast really cheap. So, I bought some one day without knowing how to cook it. Since then I've used this recipe over and over and it's always so good! The original recipe also uses a parsley-vinegar sauce to place on top, but I've never really found it necessary. 

makes 4 servings

2 tablespoons olive oil
2 teaspoons salt
2 teaspoons ground cumin
1 teaspoon freshly ground black pepper
1 teaspoon dried Italian herb seasoning
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon paprika
4 pounds lamb breast, separated in two pieces

Preheat oven to 300 degrees F.

Whisk olive oil, salt, cumin, black pepper, dried Italian herbs, cinnamon, coriander, and paprika in a large bowl until combined.

Coat each lamb breasts in the olive oil and spice mixture and transfer to a roasting pan, fat side up.

Tightly cover roasting pan with aluminum foil and bake in the preheated oven until the meat is tender when pierced with a fork, about 2 hours.

Remove lamb from oven and cut into four pieces.

Increase oven temperature to 450 degrees F.

Line a baking sheet with aluminum foil and place lamb pieces on it. Brush the tops of each piece with fat drippings from the roasting pan.

Bake lamb until meat is browned and edges are crispy, about 20 minutes.

Increase the oven's broiler to high and brown lamb for 4 minutes. Remove from oven and serve. 

sparkling party punch

This was a hit at Marcy's birthday party last year. If I remember correctly, I couldn't find any frozen lemonade, so used frozen pineapple concentrate instead.

makes 20 servings

2 lemons
3 large oranges
1 (6 ounce) can frozen lemonade
concentrate
1 liter club soda
2 (750 milliliter) bottles sparkling apple
cider
2 trays ice cubes

Thinly slice the lemons and the oranges and place in a large punch bowl. Pour in the thawed lemonade. Gently stir in the club soda and the sparkling apple cider. Add sugar to taste. Add ice.

chinese coconut taro tapioca

I came across this recipe and immediately wanted it. I've made it twice in the past month, and will most likely make it again this week!



coconut taro tapioca pudding
makes 12 servings


4 cups water
1 cup small, white tapioca pearls
 6 cups water
2 cups raw taro root, peeled and cut into
1/2-inch cubes
1 (13.5 ounce) can coconut milk
2/3 cup rock/lump sugar

In a saucepan with a lid, bring 4 cups of water to a boil, and stir in the tapioca pearls (pearls will swell in size). Reduce heat to a simmer, and cook the tapioca until pearls begin to soften, about 7 minutes. Cover the pan, and let the tapioca pearls stand for 10 to 15 minutes, until the centers are clear. Gently drain the excess water, and set the pearls aside.

Bring 6 cups of water to a boil in a large saucepan and stir in the taro root. Reduce the heat to medium-low, and simmer the taro until soft, about 10 minutes. Add coconut milk and rock sugar, stirring to dissolve the sugar, and simmer for 20 more minutes to blend the coconut milk and taro. Gently stir in the soft tapioca pearls until well combined. Serve warm.

new quiche recipe

I used to make this vegetarian quiche, spiced with a bit of curry, but got a little bored of it, so here's a new quiche recipe that is delicious! FYI, this recipe makes a ton of filling, so be sure to use a deep dish pie pan or crust. Or, you can actually freeze any leftover filling for another time and another quiche. Also, a great make-ahead breakfast with friends.

new quiche recipe
makes 2 9 inch deep dish quiches

2 (9 inch) deep dish frozen pie crusts
1 tablespoon finely chopped green bell
pepper
1 small onion, finely chopped
1 (4.5 ounce) can mushrooms, drained
and chopped
6 eggs
2 cups heavy cream
8 ounces shredded Monterey Jack
8 ounces shredded Swiss cheese
12 ounces cooked sausage, chopped
1/2 teaspoon vinegar
1/8 teaspoon dried tarragon
1 pinch garlic powder
1 pinch ground nutmeg
1 pinch dried parsley
salt and pepper to taste

Preheat oven to 350 degrees F (175 degrees C) and pre-bake crusts for 10 minutes. Set aside to cool on racks.

In a large skillet, saute green pepper, onion and mushrooms until onions are soft and translucent. Remove from heat and set aside.

In a large bowl, mix eggs and cream together. Stir in the shredded Jack and Swiss cheese, chopped sausage and sauteed vegetables. Stir in vinegar and season with tarragon, garlic powder, nutmeg, parsley, salt and pepper. Divide filling into the 2 baked pie crusts.

Bake in the preheated oven for 55 to 60 minutes, or until filling is set and crusts are golden brown.

beef stir fry


A go-to recipe, when I usually run out of ideas and have random veggies. And then we sit down for dinner and everyone is always so pleased. :) (I usually just use the recipe for sauce and add in whatever veggies we have)

makes 4 servings

2 tablespoons cornstarch
2 teaspoons white sugar
6 tablespoons soy sauce
1/4 cup white wine
1 pound boneless beef round  or pepper steak, cut into thin strips
1 tablespoon vegetable oil
2 cloves garlic, minced
3 cups broccoli florets
2 carrots, thinly sliced
6 oz snow peas
2 tablespoons chopped onion
1 (8 ounce) can sliced water chestnuts or bamboo shoots,
1 cup Chinese cabbage
2 large heads bok choy, chopped
1 tablespoon vegetable oil

Combine cornstarch, sugar, soy sauce, and wine in a small bowl until smooth. Toss beef in sauce to coat.

Heat 1 tablespoon oil in a large skillet over medium-high heat. Saute garlic until fragrant. Cook and stir broccoli, carrots, pea pods, and onion for 1 minute. Stir in water chestnuts, Chinese cabbage, and bok choy; cover and simmer until vegetables are tender, about 4 minutes. Remove from skillet and keep warm.

In same skillet, heat 1 tablespoon oil over medium-high heat. Cook and stir beef until desired degree of doneness, about 2 minutes per side for medium. Return vegetables to skillet; cook and stir until heated through, about 3 minutes. Serve over rice. 

cilantro lime cole slaw

I got bored of my usual slaw, and this was a new and interesting one. FYI, once dressed, the slaw does not keep well, so I usually keep them separate until before I serve it.

cilantro lime cole slaw
makes 7 servings

3/4 cup mayonnaise
1 lime, zested
2 teaspoons fresh lime juice
1/2 teaspoon rice vinegar
2 cloves garlic, minced
2 teaspoons white sugar
3 tablespoons finely chopped fresh
cilantro
1/4 red onion, finely diced, or more to
taste
4 cups shredded green cabbage, or more
to taste

Whisk mayonnaise, lime zest, lime juice, rice vinegar, garlic, sweet chili sauce, and sugar in a large bowl, stirring to dissolve sugar. Mix cilantro and red onion into dressing. Stir cabbage into dressing mixture, about 1 cup at a time, until all cabbage is coated.

caramelized butternut squash soup

This was delicious, but I also got sick of it very fast. I often make the soup w/o adding cream and then store or freeze it, and then add in the cream and some fresh thyme as I heat it up to serve.



caramelized butternut squash soup 
makes 12 servings


3 tablespoons extra-virgin olive oil
3 pounds butternut squash, peeled and
cubed
1 large onion, sliced
3 tablespoons butter
1 tablespoon sea salt
1 teaspoon freshly-cracked white pepper
4 cups chicken broth, or more as needed
1/4 cup honey
1/2 cup heavy whipping cream
1 pinch ground nutmeg, or more to taste
salt to taste
ground white pepper to taste
2 sprigs of fresh thyme, leaves removed.

Heat olive oil in a large pot over high heat. Cook and stir squash in hot oil until completely browned, about 10 minutes. Stir onion, butter, sea salt, and cracked white pepper into the squash; cook and stir together until the onions are completely tender and beginning to brown, about 10 minutes.

Pour chicken broth and honey over the mixture; bring to a boil, reduce heat to medium-low, and cook at a simmer until the squash is tender, about 5 minutes.

Blend the mixture, using either an immersion blender or traditional (fill no more than half full, puree in batches) until smooth. 

Stir cream, nutmeg, salt, thyme and ground white pepper into the soup to serve. 


roasted cauliflower soup

I have recently decided to start mastering the art of soups. This was scrumptious!

makes 6 servings

2 cloves garlic, minced
2 tablespoons vegetable oil
1 head cauliflower, broken into florets
3 tablespoons butter
2 leeks, white part only, chopped
1/4 cup all-purpose flour
1 quart chicken stock
1/3 cup heavy whipping cream
1 teaspoon kosher salt
1 tablespoon cracked black pepper

Preheat oven to 325 degrees F

Arrange cauliflower florets on a baking sheet; pour oil and garlic mixture cauliflower. Toss to coat.

Bake cauliflower in the preheated oven until tender and lightly browned, about 30 minutes.

Melt butter in a 4-quart stockpot over medium heat; cook and stir leeks and flour in the melted butter until fragrant and well blended, 5 to 10 minutes. Add cauliflower, chicken stock, and cream; simmer until flavors have combined, 20 to 25 minutes. Stir salt, and pepper into the soup; simmer until desired thickness, 10 to 15 more minutes

sauteed carrots and leeks

Great way to use up leftover leeks and carrots from soup. This makes some perfectly soft carrots, with a little, but not too much sweetness, and just the right amount of melt-in-your-mouth butter. The best way I've found so far to cook carrots (aside from putting them in stews) - plus, this dish is soooo easy!

makes 6 svgs

2 leeks, finely chopped
4 carrots, finely chopped
1/3 cup chicken broth
2 tablespoons butter
1/2 tablespoon white sugar
1/2 teaspoon dried thyme
1/2 teaspoon kosher salt
1/8 teaspoon ground black pepper

Combine leeks, carrots, chicken broth, butter, sugar, thyme, salt, and pepper in a skillet; bring to a boil. Reduce heat and simmer until liquid evaporates, about 15 minutes. Cook and stir mixture until leeks and carrots are lightly browned, 2 to 3 minutes.

bacon spinach gruyere frittata

I made this when we had some friends over for breakfast, and then I made it two more times after that. It's perfect, because the you can pre chop and saute everything the night before and in the morning, all that's required is mixing and baking. Plus, you can take a shower while the frittata bakes and still have time left over to do odds and ends before the first knock on your door.

Bacon Spinach Gruyere Frittata (adapted from here)
(makes about 20 small pieces)


  • 24 oz spinach
  • 2 tablespoon olive oil
  • 2 cup chopped onion
  • 16 ounces bacon, chopped
  • 16 large eggs
  • 1/2 cup heavy whipping cream
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 2 cups grated gruyere cheese (about 4 1/2 ounces)

  • Preheat oven to 325°F. Spray 13 x 9 inch baking dish with nonstick spray. 

    Heat oil in large nonstick skillet over medium-high heat. Add onion to skillet and sauté until soft, 4 to 5 minutes. Add bacon and sauté until brown and cooked through. Remove from heat and cool. (I often do this step the night before and put this in the fridge overnight).

    Whisk eggs, cream, salt, and pepper in large bowl to blend. Add spinach and bacon mixture, then gruyere; stir to blend. Transfer mixture to prepared baking dish.

    Bake frittata until set in center, 45 to 55 minutes. Transfer baking dish to rack and cool frittata 15 to 20 minutes. 

    DO AHEAD: Can be made 1 day ahead. Place frittata pieces on rimmed baking sheet. Cover and chill. Rewarm in 325°F oven until heated through, about 10 minutes.